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Ingredients
- 2 lb Yukon Gold Potatoes, scrubbed, not peeled
- 3 2/3 c. Dry white wine Salt, to taste White pepper to taste, freshly grnd
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Shallots, chopped
- 2/3 c. Scallions, minced
Directions
- Boil the whole unpeeled potatoes in generously salted water till fork tender, 20-30 min, depending on size. As soon as you can handle the potatoes, but while they're still hot, slice them just under 1/2 inch thick with a very sharp knife.
- In a small saucepan over medium heat, boil the wine till it's reduced by half. Sprinkle the salt, pepper, and warm reduced wine over the hot potatoes; toss gently. Add in the extra virgin olive oil, tossing just till combined, and then add in the shallots and scallions. Taste and adjust the seasonings.
- Serve at room temperature.
- VARIATIONS
- Follow the basic recipe above - just omit the scallions - and substitute one of the following combinations.
- Minced tomato, diced crisp bacon, and hard cooked egg.
- Minced anchovies and sliced roasted red peppers.
- Minced olives, chopped garlic, and cubed chicken or possibly turkey.
- Paprika, capers, and smoked salmon (To avoid cooking the salmon, do not add in it till the salmon is at room temperature).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 240 | 56% |
| Total Fat 27.21g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 998mg | 29% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.78g | 1% |
| Protein 5.2g | 8% |
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